COMPARISON OF THE EFFECTIVE COMPONENTS IN SUBMERGED FERMENTATION MYCELIA AND WILD FRUIT BODY OF RUSSULA VINOSA
正红菇深层培养菌丝体与野生子实体有效成份的分析比较*

The compositions and contents of the effective components in submerged fermentation mycelia and fruit body of Russula vinosa were analysed and compared. The antibioses of fermentation mycelia and fruit body were also compared. The results showed that both mycelia and fruit body of R .vinosa contain many kinds of effective components, including protein, amino acid, polysaccharides, unsaturated fatty acid, volatiles,ergosterol and antibiosis component.